We have partnered with the Culinary Federation of Regina, to hold suppers here in the orchard! Starting July 17th until Thanksgiving a different local chef will create a multi-course supper using mainly ingredients from local farms and our orchard. Most of the proceeds goes back to the Culinary Federation which sends their members to locations around the world for training and for competitions.
What has changed due to Covid?
Our staff will be wearing face masks whenever we will be in close contact with customers, such as serving plates. We have hand sanitizer on hand for our customers to use, and we will be sanitizing surfaces regularly throughout the event. Customer groups will be seated apart from other groups, which has reduced our seating capacity from 56 to approximately 44. If all of our groups were of 2 people, we would only be able to host a supper for 22 customers, and at this limited size the chef would not be able to make a profit for the evening so it makes it not financially feasible. On the other hand, if all of our customers came in groups of multiples of 4, we could seat 44 people. We completely understand how having only seating for groups of 4 is very, very limiting, but until distancing regulations change, this is the only way that we can see it to be viable. We will have a couple of tables that will be set aside for groups of 2. There may be some "wiggle room" for us to make some adjustments, so if you have a group size that is not in multiples of 4, you can give Sylvia a call (306)535-1278 and we will do everything in our power to make things happen.
What happens at the Supper?
Doors open at 5:30, and supper begins at 6:30. We start you off on our outdoor patio(weather permitting) where you can enjoy a glass of wine or non-alcoholic beverage, and enjoy the outdoors and beautiful view of the valley. 20 minutes before the supper begins, we bring you into the winery and take you to your assigned seats. Once everyone is seated, Dean and Sylvia introduce themselves, briefly discuss the history of the orchard, and introduce the chef(s) for the evening. The chef(s) discuss what is on the menu, and proceed with serving the 1st course. After finishing the 2nd course, Dean takes you on a approx 30 minute tour of the orchard(weather permitting) to show many of the fruits we grow, and unique ways we grow them.
How long is the evening?
Typically the evening ends around 8:30-9:00pm, depending on whether a tour occurred, and the number of customers attending.
Are dietary restrictions taken into account for the meal?
Yes, the chefs can accommodate most dietary restrictions(Vegan, Vegetarian, Gluten, allergies, etc.) if given a few days notice to prepare. Reservations made the day of or the day prior to the Supper, may not allow the chef enough time to make adjustments.
Is the Menu for the evening available before reserving?
No, it is difficult for the chefs to know exactly what will be on the menu until the date gets closer. They use a lot of local ingredients, and the supply of these ingredients are not always dependable.
What are the costs?
The Supper costs $70/person. Individual glasses of wine(5 oz glass) is $6, and non-alcoholic beverages (Cherry Spritzer/Coffee) are available for $3.50. Our wine pairing option(Each course is paired with 2oz of one of our wines) is $25.
When will the schedule be released so I can see which chefs are coming on which dates?
The Culinary Federation typically gives us a preliminary schedule in early April, and will be posted on our Events page.
What happens if I have to cancel my reservation?
There is a $40/person cancellation fee, we encourage you to try to find someone else to take the tickets.
How many seats are available for each Supper?
Normally there are 56 seats available, and group sizes are can be anywhere from 1 person to 56 since we typically have 4 long tables with different groups of people sitting together. Due to the reality of Covid, and keeping different groups 6' apart, we are quite limited on the group sizes that we can accommodate since we have a relatively small eating area. For example, if all of our groups were 2 people, we would only be able to host a supper for 22 customers. At this limited size, the chef would not be able to make a profit for the evening so it makes it not financially feasible. However, if all of our customers came in groups of multiples of 4, we could seat 44 people. We completely understand how this is very, very limiting, but until distancing regulations change, this is the only way that we can see it to be viable. That being said, there may be some "wiggle room" for us to make some adjustments, so if you have a group size that is not in multiples of 4, you can give Sylvia a call (306)535-1278 and we will do everything in our power to make things happen.
How to I reserve my seats?
Please view the pictures of the chefs below and click on the event you would like to attend, and follow the reservation instructions.
Can I book a private supper for my friends or colleagues?
Yes, you will have to contact Sylvia @306-535-1278 to arrange this.